Black Bean Hatch Chili
Hatch season is my favorite time of year. It only comes around for about 2 months though, so I always make sure to keep roasted peppers in my freezer for the rest of the year. The Hatch Chile has a flavor totally unique of any other peppers I have tried – peppery, but also a bright citrusy acidity… and after its roasted you can taste the smokiness – it’s just incredible and it adds so much flavor to anything you make.
I love to eat vegetarian a couple of days a week to give my body a break, and with this recipe I promise you won’t miss the meat for a single moment; plus I love any excuse to put these hatch peppers in everything possible. Â Go to the store, get some chills, and make this now. Â Thank you.
Black Bean Hatch Chili (serves 4)
Ingredients:
- 1 tbsp. olive or grape seed oil
- 1 small sweet yellow onion, diced
- 4 cloves of garlic, minced
- 1, 14.5 oz. can stewed tomatoes
- 1, 29 oz. can black beans, drained and rinsed
- 1/8 tsp. paprika
- 1/8 tsp. red pepper flakes
- 1/4 tsp. garlic powder
- 1/4 tsp. taco seasoning
- 2 hatch chilis, roasted and then chopped
- zest of 1 small lime
- 2 tbsp. cilantro, chopped
- 2 tbsp. mexican cheese, to top
Directions:
- First begin by roasting the two hatch peppers.  To do this, the easiest way is to turn your oven on broil, and broil them until the skin is charred, about 6 minutes, turning over halfway through.  Once they are done roasting, place them in a ziploc and seal it, leaving them to steam for about 20 minutes while you cook the rest of the dish.  Once they are done steaming all you have to do is take them out of the bag, peel off the skin, and take off the ends and the seeds from inside.
- Heat olive oil up in a sauté pan, add onion, garlic, red pepper flakes, salt and pepper, and sauté until the onions begin to turn translucent, about 5-6 minutes.
- Then add in the paprika, taco seasoning, garlic powder, cilantro, salt and pepper, and the can of stewed tomatoes, cover, and bring it to a simmer for about 15 minutes.  Turn off the heat and take an immersion blender and puree the mixture, or if you don’t have one just pulse it in a Cuisinart until it becomes almost totally smooth.  Then turn the heat back on to about medium high.
- Add in the black beans, lime zest, hatch peppers, adjust salt and pepper as needed, and simmer for about 10-15 minutes.
- Top with cheese if desired and serve!!
*** For detailed instructions on roasting hatch chills check out my post here.
This looks delicious friend. I’m a big hatch chile fan AND a chili fan so this is right up my alley! Pinned and shared!
Aww thank you! Enjoy it!!
Haven’t been a fan of Black Bean chilly but, I’m definitely going to have to try this out.
It’s great and this one has so much flavor you won’t miss the meat I promise!!
Another great fall idea. Our church has a chili cook off every year. I think I’ve found my entry!
That sounds awesome!! Be sure to roast the hatch peppers before to give it that smoky, tangy flavor. And you can ALWAYS add meat into this – I usually add buffalo if I’m in a meat mood :).
Sounds like a wonderful meal to have! I’m definitely going to cook this tonight when my hubby gets off work.
Thanks for sharing!
I love black bean chili and without a doubt, the addition of hatch chilies has to make it even better. Thank you.
I love chili, especially when it has hatch chilies! This looks like a fabulous recipe to try. Thank you!
Looks delicious! Thanks for sharing!
This looks awesome! I want to try this!
This look so good!
A perfect break from steak and potatoes! Love the hatch peppers and gonna pass along to others!
Oh my, but that looks soooooooo good. I wish that I had a bowl of it right now! And speaking of bowl, I love that dish you put it in!
Ohh this looks so amazing! Living close to Hatch, NM we know to stock up during the summer. I have just a few left in my freezer to make a batch of this. Thank you for the new recipe.
This is one pretty chili you’ve got there! I’m a huge fan of black beans so I’m all over this one!
I love black bean chili, yours sounds wonderful!
Love the idea of the hatch chiles. Best time of the year at CM. 🙂